Entremets autour d'Oabika et du chocolat

CERCLE V x Jean-François Chastanet

For the month of December, we would like to thank and congratulate everyone who took part in the Cercle V 2022 calendar!

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Together, let’s value 100% of our ingredients

Ingredients are valuable. Remembering this can spur innovative ideas to use every single ounce, gram or milliliter.

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tiramisù aérien et léger


We’re nearing the end of our Cercle V 2022 calendar with chef Sven Walton’s dessert.

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Together, let’s reduce plastic

We all know the positives of getting rid of single-use packaging – but what does this cost us?
Along with the rest of society, sweet gastronomy has increasingly adopted a relaxed attitude towards disposables, from plastic piping bags to plastic wrap, customer packaging to aprons.

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The 2022 Christmas logs from l'École Valrhona

This year, the pastry chefs at L’École Valrhona have drawn plenty of inspiration from nature to create their Yule logs.
These two refined, original creations called Serenity and Sapinette are an ode to the living world around us.

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Entremets enflammé

CERCLE V CALENDAR x Mehd Hadj Mebarek

Check out the dessert you selected for October for the CercleV 2022 Calendar.

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Together, let’s reduce our waste

Packed pastry shop shelves are always alluring! However, keeping shelves constantly stocked often generates food waste. Globally, food waste costs the restaurant industry billions of dollars a year.

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Our 100th anniversary sculpture by L’Ecole Valrhona

To celebrate Valrhona’s 100th anniversary, David Briand, pastry chef instructor, manager of l'Ecole Valrhona and Meilleur Ouvrier de France Pâtissier 2019, has created a special work of art.

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Manjari macaron

CERCLE V CALENDAR x Sébastien Lefebvre

For the month of September, we present a dessert by chef and CercleV 2022 calendar winner Sébastien Lefebvre.

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CERCLE V CALENDAR x Aux Saveurs d’Antan

For the month of August, we are proud to present a dessert by the Aux Saveurs d'Antan bakery, one of the winners named in the CercleV 2022 calendar. Passionate about pastry, the Prodhommes opened their pastry shop and bakery 8 years ago.

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